THE WHITE
The greatest success for THERESIA HAUER®`s nougat-marzipan pralines—in terms of both appearance and heat stability—came from her sensational white chocolate glaze, a field in which she was also a pioneer:
This praline innovation is distinguished by its high heat stability and a consistently crisp, fresh snap.
Its creator, THERESIA HAUER®, called white cocoa butter the "absolue essence of the cocoa bean" when she extracted this precious substance—the base ingredient for producing white chocolate—by pressing the fatty cocoa powder.
A global sensation in the 19th century—and still today!
The proverbal designation of „LIPIZZANER“ stands in the same color as the white chocolate glaze.
Customers of the Theresia Hauer® Confiserie in Vienna quickly gave the white chocolate truffles the nickname "Lipizzaner Kugel", playing on the name of the white horses. It was not until nearly 150 years later that Lipizzaner® became our international chocolate brand.
HISTORY – EXPERIENCED LIVE!
Enjoy this delicious specialty prepared according to its original recipe.
The white chocolate coating of the Lipizzaner® Kugel also offers a practical advantage:
it is heat-stable at temperatures approximately 8°C higher than dark chocolate.
The ideal choice for travel and summer.
Available for international shipping 365 days a year.
From 1850 onwards, the finest nougat-marzipan balls with an unmistakable flavor were created at Theresia Hauer’s patisserie and confectionery.
The story behind
THERESIA HAUER® PRALINE BALLS and ORIGINAL LIPIZZANER® PRALINE BALLS
(Theresia Hauer® Kugeln with a white chocolate glaze)
is fascinating.
The summer of 1850 was relatively hot. Until then, praline production involved rolling nuts or fruit in nougat; however, these simple confections would melt when exposed to heat.
This prompted Theresia Hauer to place the nougat at the center and encase it in marzipan, creating a heat-resistant praline. She designed the outer shell with two layers: one of dark chocolate and one of milk chocolate.
As a pioneer of white chocolate, she also created a variation—mirroring her cakes (LIPIZZANER®TORTE)—featuring a white chocolate glaze (LIPIZZANER®KUGEL); this version achieved even greater heat stability, withstanding temperatures 8°C higher than the original.
Thus, the pioneer Theresia Hauer developed the recipe for the nougat-marzipan-chocolate praline. With the white chocolate glaze, it quickly acquired the name that would later become our international brand product: LIPIZZANER®KUGEL.
The family company
remains very proud to this day to be the maker of the first nougat-marzipan-chocolate pralines.
And this success—based on a heat-stable recipe featuring either dark (THERESIA HAUER® KUGEL) or white chocolate coating (LIPIZZANER® KUGEL)—continues to this day in our daily international shipping operations.
„IT´S CHOCOLATE, AND IT COMES IN A HAT“
In the 19th century, THERESIA HAUER® delivered her cakes and confections in hatboxes—a detail reflected in the current design.
The triangular shape evokes the Great Pyramid of Giza, which Theresia Hauer’s son-in-law, Karl Count of Leiningen, visited with her daughter Christine during the excavations of the Sphinx, bringing along LIPIZZAN®CAKES & LIPIZZAN®CHOCOLATE BALLS from their own patisserie and confectionery.
To the complete story …
